6-Cheese Truffle Mac and Cheese

By Ellie

4 Person

35 Minutes

0 Calories

Mac and cheese is a universal comfort food that makes everyone happy. I love this recipe because it is a great spin on a timeless classic. The six rich cheeses and fragrant truffle oil elevate this simple dish into something really special.

Ingredients

1/2 cup panko bread crumbs
2 cups shredded cheddar jack
White truffle oil, to taste
1 cup grated Parmesan
1 cup shredded fontina
1 cup shredded smoked Gouda
1 cup shredded mozzarella
4 cups shredded extra sharp cheddar
Seasoning salt, to taste
Freshly ground black pepper, to taste
Garlic powder, to taste
1 quart heavy cream
1 tbsp. flour
1/2 stick butter
1 pound elbow macaroni

Method

01

Preheat oven to 350°F. Butter a cast iron skillet, and set aside.
02

Cook macaroni to instructions on the packaging.
03

While the macaroni is cooking, start your roux. In a medium pot on low heat, melt the butter, sprinkle in the flour, and stir constantly until it makes a smooth, thick paste. Stir in heavy cream and whisk until smooth. Add garlic powder, pepper and seasoning salt to taste.
04

Begin adding the extra sharp cheddar, mozzarella, smoked Gouda, fontina and Parmesan to the mixture, stirring well each addition until the sauce is smooth.
05

Add truffle oil to taste (a little goes a long way!). Stir entire mixture until smooth.
06

Drain macaroni, and toss into pot with cheese sauce. Toss gently until well combined.
07

Pour pasta and cheese mixture into buttered skillet. Top with cheddar Jack and panko bread crumbs.
08

Bake for 25 minutes. Let sit 5 minutes before serving.

Related Tags

Mac and Cheese Recipes

6-Cheese Truffle Mac and Cheese

3.8

( By Ellie )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 25 Mins
Total Time 35 Mins

02 Ingredients

1/2 cup panko bread crumbs

2 cups shredded cheddar jack

White truffle oil, to taste

1 cup grated Parmesan

1 cup shredded fontina

1 cup shredded smoked Gouda

1 cup shredded mozzarella

4 cups shredded extra sharp cheddar

Seasoning salt, to taste

Freshly ground black pepper, to taste

Garlic powder, to taste

1 quart heavy cream

1 tbsp. flour

1/2 stick butter

1 pound elbow macaroni

03 Method

Step 1

Preheat oven to 350°F. Butter a cast iron skillet, and set aside.

Step 2

Cook macaroni to instructions on the packaging.

Step 3

While the macaroni is cooking, start your roux. In a medium pot on low heat, melt the butter, sprinkle in the flour, and stir constantly until it makes a smooth, thick paste. Stir in heavy cream and whisk until smooth. Add garlic powder, pepper and seasoning salt to taste.

Step 4

Begin adding the extra sharp cheddar, mozzarella, smoked Gouda, fontina and Parmesan to the mixture, stirring well each addition until the sauce is smooth.

Step 5

Add truffle oil to taste (a little goes a long way!). Stir entire mixture until smooth.

Step 6

Drain macaroni, and toss into pot with cheese sauce. Toss gently until well combined.

Step 7

Pour pasta and cheese mixture into buttered skillet. Top with cheddar Jack and panko bread crumbs.

Step 8

Bake for 25 minutes. Let sit 5 minutes before serving.

04 Author